Ingredients
- 1 tablespoon unsalted butter, or olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 cup diced ham
- 2 cups (8 ounces) macaroni, uncooked
- 1 teaspoon salt, or to taste
- 1 tablespoon chopped pimiento
- 1 (10 3/4-ounce) can cream of mushroom soup
- Freshly ground black pepper, to taste
- 1/2 cup milk
- 1 tablespoon chopped parsley
- 1/2 cup shredded cheddar cheese
Methods
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Gather the ingredients.
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Preheat the oven to 350 F. Grease a 2 1/2-quart casserole dish.
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Heat the butter in a large skillet over medium heat. Add the onion and cook for about 3 minutes, stirring constantly.
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Add the bell pepper and cook for about 2 more minutes, or until the onion is translucent. Remove the vegetables to a plate and set aside.
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Add the diced ham to the skillet and continue cooking for about 3 minutes, stirring frequently.
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Bring a medium saucepan of water to a boil over high heat. Add the elbow macaroni and 1 teaspoon of salt. Stir and lower the heat to medium-low. Cook following the package directions. Drain well.
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In a large bowl, combine the cooked onion, bell pepper, and ham with the drained macaroni, pimiento, cream of mushroom soup, pepper, 1/2 cup of milk, and the parsley. Mix to combine the ingredients thoroughly.
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Transfer the macaroni mixture to the prepared baking dish.
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Bake in the preheated oven for about 30 minutes, or until it is hot and bubbly.
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Sprinkle with the shredded cheese and continue baking just until melted.
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Enjoy!